Instructions: 4 SERVINGS DAIRY-FREE

Fresh escarole and earthy wild mushrooms are a tantalizing duo in this warming, cold-weather entree.

Bring large pot of salted water to a boil.

Meanwhile, in large skillet, heat oil over medium heat. Add shallots, garlic and mushrooms and cook, stirring, until softened, 5 minutes. Transfer to bowl.

Set aside.

Add escarole to skillet and cook over medium heat until wilted, 5 minutes.

Season with oregano, salt and pepper. Add broth and simmer 5 minutes.

When water boils add pasta. Cook according to package directions. Drain well and transfer to shallow serving dish. Add escarole with any juices and toss to mix. Divide mixture among four shallow bowls and top with mushroom mixture.

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